Comments on: Is Your Bar Different? Why Not? http://www.thebarblogger.com/is-your-bar-different-why-not/ Helping You To Manage Your Bar One Blog Post At A Time Tue, 31 Jan 2012 21:17:56 +0000 hourly 1 http://wordpress.org/?v=3.0.3 By: barblog http://www.thebarblogger.com/is-your-bar-different-why-not/comment-page-1/#comment-12622 barblog Tue, 02 Mar 2010 19:11:32 +0000 http://www.thebarblogger.com/?p=29#comment-12622 Great points Jason. Thanks for taking the time to share them with us here. Best regards, Barry Great points Jason. Thanks for taking the time to share them with us here.

Best regards,

Barry

]]> By: Jason Sheets http://www.thebarblogger.com/is-your-bar-different-why-not/comment-page-1/#comment-12503 Jason Sheets Mon, 01 Mar 2010 16:38:47 +0000 http://www.thebarblogger.com/?p=29#comment-12503 Great point! When we do concept and brand development for bars, restaurants, and retailers, we call these “touch points,” and they are critical to a brand in the “experience cycle.” Bars & restaurants provide food & drinks; that’s a given. But, as most of this audience knows, they really provide an experience. That experience is generated substantially by the qualities of: the food/drink (product), the service, and the environment, and the experience should not stop once a patron walks out of the front door. Patrons take those touch points (whether physical or experiential) with them as they leave. They then become part of the “post-experience” and are often what people discuss, blog, or tweet about. All of which, reinforce the brand. It’s more difficult to control the experience outside of your walls, so the touch points need to be clear and resonate. That way, your patrons, who are now consequent-marketers, don’t deliver a diluted message. So when someone is coming through the doors, whether for the first time or tenth, they have an expectation that was shaped by a previous experience, and when they are in that state, it is a tremendous opportunity and advantage for successful brand reinforcement. I’ve never been to Betty’s Bar, but, now, I have a framed a conclusion of what the experience will most likely be (and I look forward to it). Great point! When we do concept and brand development for bars, restaurants, and retailers, we call these “touch points,” and they are critical to a brand in the “experience cycle.” Bars & restaurants provide food & drinks; that’s a given. But, as most of this audience knows, they really provide an experience. That experience is generated substantially by the qualities of: the food/drink (product), the service, and the environment, and the experience should not stop once a patron walks out of the front door.

Patrons take those touch points (whether physical or experiential) with them as they leave. They then become part of the “post-experience” and are often what people discuss, blog, or tweet about. All of which, reinforce the brand. It’s more difficult to control the experience outside of your walls, so the touch points need to be clear and resonate. That way, your patrons, who are now consequent-marketers, don’t deliver a diluted message.

So when someone is coming through the doors, whether for the first time or tenth, they have an expectation that was shaped by a previous experience, and when they are in that state, it is a tremendous opportunity and advantage for successful brand reinforcement. I’ve never been to Betty’s Bar, but, now, I have a framed a conclusion of what the experience will most likely be (and I look forward to it).

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